The tasters are the people in charge of evaluating, by means of blind tasting, the products chosen to bear the Girona Excellent stamp. Their knowledge and experience determines the quality and standard of the products.
For each tasting, there is a jury of five specialists from each field and from different sectors: recognised chefs and sommeliers from the Girona-region hospitality sector, gastronomic technicians in each product sector and experts and teachers from local hotel and catering schools or research institutes.
The blind tasting method is used to assess and choose the products objectively, using the senses: appearance, aroma and taste. All products are presented to the tasters without any graphic or visual elements that may influence their choice and final evaluation.
The anchovy
sampling jury.
Jordi Jacas
Chef at El Molí restaurant, l’Escala
Joan Benítez
Teacher and amateur anchovy producer
Lluís Fernàndez
Chef at Els Pescadors restaurant, Llançà
Lluís Bofill
Food journalist
Raül Quadres
Lecturer at the Girona School of Hotel Management and Tourism
The rice
tasting jury.
Pep Nogué
Chef and gastronomy consultant
Joan Bogonyà
Lecturer at the Girona School of Hotel Management and Tourism.
Abraham Simon
Gourmet and cookery writer
Marola Marí
Chef at L’Alqueria restaurant, Girona
Raül Quadres
Lecturer at the Girona School of Hotel Management and Tourism
The judging panel of the local drinks tasting.
Xavier Amat
Ratafia Association of Santa Coloma de Farners
Gonzalo Herrero
Director of the Girona School of Hospitality and Tourism
Joan Carbó
Agricultural engineer and distiller (El Celler de Can Roca)
Evarist March
Gastro-botanical consultant and manager of Naturalwalks
Toni Lavado
El Primer Glop De Cervesa Brewery
Preserve
tasting jury.
Jordi Roca
Pastry chef at El Celler de Can Roca restaurant, Girona
Evarist March
Gastrobotanical advisor. Naturalwalks
Abraham Balaguer
Pastry chef at El Celler de Can Roca restaurant
Demian Allshop
Chocolatier and confectioner at El Celler de Can Roca restaurant
Salvador Garcia-Arbós
Journalist and food critic
The foie gras
sampling jury.
Manel Romero
Lecturer at the Girona School of Hotel Management and Tourism
Salvador Garcia-Arbós
Journalist and food critic
André Bonnaure
Chef and technical expert in foie gras
Xavier Franco
Chef at Les Magnolies restaurant
Joan Roca
Chef at El Celler de Can Roca restaurant
The dairy
tasting jury.
Raül Quadres
Lecturer at the Girona School of Hotel Management and Tourism
Florenci Bayés
Technical specialist for the IRTA dairy product course at Torre Marimon
Xavier Baig
Owner of La Noucentista gastronomy supplies store, Girona
Toni Gerez
Sommelier and cheese affineur at the Castell de Peralada Restaurant
Artur Sagués
Sommelier and cheese affineur at the Cap i Pota Restaurant
The judging panel of the olive oil tasting.
Josep Sucarrats
Director of Cuina magazine
Pere Planagumà
Chef at ROM restaurant, Roses
Lluís Guerrero
Technical researcher at IRTA
Salvador Garcia-Arbós
Journalist and food critic
Pep Nogué
Chef and gastronomy consultant
The wine
tasting jury.
Gerard Marin
Sommelier at Wine Palace
Josep Roca
Sommelier at the Celler de Can Roca restaurant
Eduard Solà
Sommelier at Vins i Licors Grau
Agustí Ensesa
Wine analyst, master winemaker and sommelier
Anna Vicens
Sommelier and President of the Catalan Association of Sommeliers